Quinoa Fried Rice
This recipe is best with leftover quinoa that has been refrigerated overnight. 1 cup of quinoa cooked in 2 cups of water will yield the amount needed.
Servings 6
Calories 235kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 tablespoons grated ginger
- 2 carrots diced (about 1/2 cup)
- ½ cup frozen corn
- 2 tablespoons water
- 4 cups cooked quinoa
- 2 cups shredded Brussels sprouts
- 1 cup diced cooked ham
- ½ cup snap peas cut in half
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons water
- 1 tablespoon sesame oil
- 2 tablespoons chopped green onions
Instructions
- Heat the vegetable oil in a wok or large, flat-bottomed pan over medium-high heat. Add the onion, garlic, and ginger; cook 3 minutes, or until soft.
- Add the carrots, corn, and water; cook until the water evaporates and the carrots begin to soften – about 5 minutes. Add the quinoa, Brussels sprouts, ham, and snap peas. Cook 5 minutes.
- In a small bowl, mix together the soy sauce, 2 tablespoons water, and sesame oil. Pour the sauce into the pan, mixing well to combine. Cook 2-3 minutes, or until the liquid is absorbed.
Nutrition
Calories: 235kcal | Protein: 9.4g | Fat: 9.7g | Fiber: 4.9g